Vignobles RaymondNos Racines Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Nos Racines Cabernet Sauvignon
Pairings that work perfectly with Nos Racines Cabernet Sauvignon
Original food and wine pairings with Nos Racines Cabernet Sauvignon
The Nos Racines Cabernet Sauvignon of Vignobles Raymond matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish with vegetable tagliatelle, douez battata with cardoons (moroccan lamb stew) or thai beef wok.
Details and technical informations about Vignobles Raymond's Nos Racines Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Nos Racines Cabernet Sauvignon from Vignobles Raymond are 2016
Informations about the Vignobles Raymond
The Vignobles Raymond is one of wineries to follow in Pays d'Oc.. It offers 168 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
